Duck Breast with Red Wine Sauce

In a saucepan on medium high heat, heat oil and cook the shallots with the mustard seeds until translucent. Add the beet pieces and continue to cook for 1 minute. Add honey, orange juice, red wine, and Sherry and bring to a boil. Lower the heat and let it simmer until reduced to about 250 ml (1 cup), around 30 minutes.

Meanwhile in another saucepan, bring the veal stock to a boil and let it reduce to about 250 ml (1 cup) on low heat, around 30 minutes.

Pass the red wine mixture through a fine sieve over the veal stock saucepan, pressing down on the vegetables to extract maximum flavor. Mix everything together and continue cooking on low heat for about 15 minutes or until slightly thick. Add butter, whisking constantly. Season with salt and pepper. Keep warm.

Pre-heat oven to 400 F (200 C).

Score the duck on the skin side, remove the excess fat around the breast, and remove the tip, if desired. Season with salt and pepper.

Place the duck breast skin side down in a room temperature pan with no oil. Cook on the stovetop for 5 minutes on medium high heat. Next, cook in the oven until it is medium-rare, about 8-10 minutes.

Remove the duck from oven, cover with aluminum foil and keep warm.

For serving: Slice the duck. Divide the Butternut Squash Gnocchi (see Chuck's recipe) among plates, top with the Roasted fennel (see Chuck's recipe), and the slices of duck. Add a spoonful of sauce and serve.